Author: Super Jenn

Chicken and Zucchini Poppers

Super Jenn Things to Eat! , , ,

These little meat balls are perfect for a quick meal, or a snack. When on the Whole 30 it is so important to make sure you have plenty of ready to eat food so the temptation to cheat is lessened. As an added bonus, when your snacks are super tasty you don’t want to cheat anyway!

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Ingredients:

1 Lb Ground Chicken

2 C Zucchini (shredded)

2-3 Green Onions

2-4 Tablespoons Cilantro (minced)

1 Clove Garlic (minced)

1 Teaspoon Salt

1/2 Teaspoon Pepper

3/4 Teaspoon Cumin

Cooking Oil (olive or Avocado)

Directions:

  1. Toss Chicken, Zucchini, Onion, Cilantro, Garlic, Salt, Pepper and Cumin
  2. Preheat Oven to 400
  3. Grease Baking sheet with oil
  4. Scoop mixture into bite size balls and place on baking sheet
  5. Drizzle with oil
  6. Bake 20-25 mins until cooked through

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Sweet Potato Fritters

Super Jenn Things to Eat! , , , , , ,

My Husband and I are once again starting on the #Whole30 diet. I, for one, am super excited for all the yummies that we are going to make!

One of our most favorite are these fritters. They are great to have as a side, as an alternative as a bun, as a snack, because the sky is blue… And Bonus! They are super easy! (of Course)

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Ingredients:

2 C Sweet Pots (shredded)

3 Scallions (chopped)

3 Large Eggs

1/4 C Coconut Flour

2 Tablespoons Tapioca Starch

1 Teaspoon Sea Salt

1/2 Teaspoon Black Pepper

1/2 Teaspoon Onion  Powder (this is optional)

1/4 C Oil (Olive or Avocado)

Directions:

  1. Lightly beat eggs
  2. Add Potatoes and scallions
  3. Mix dry ingredients in a separate bowl
  4. Mix with wet ingredients
  5. Heat oil in a skillet on Medium
  6. Make balls with mixture and then flatten into disks to fry
  7. Once oil is hot, fry 3-4 mins on each side until brown and crisp!
  8. Enjoy!

 

Pork Carnitas with Pineapple Guacamole

Super Jenn Things to Eat! , , ,

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My husband I love our slow cooker! Since it’s just the two of us, a 4-5 lb roast will give us leftovers for days!

Pork Roast

Ingredients:

1 Cup Chicken Stock

1 Tablespoon cumin

2 Teaspoons chili powder

2 Teaspoons thyme (fresh is better)

8 cloves garlic (minced)

1 Chipotle pepper (dried, canned or fresh – more if you would like more spice)

2 Bay leaves

Salt and pepper to taste

Directions:

  1. Combine spices (except bay leaves) and stock in blender. Puree until smooth. Add bay leaves
  2. Place Pork roast (fat trimmed off) in slow cooker. Pour liquid over roast
  3. Cook low 8+ hours until meat shreds easily. Remove bones and bay leaves

Pineapple Guacamole:

Ingredients:

3 Ripe Avocados

1 Lime (juiced)

1 Clove garlic (minced)

3/4 Cup fresh pineapple

1/2 Jalapeno (diced)

Salt and pepper to taste

Directions:

In a food processor combine all ingredients, blend to desired texture.

Italian Pot Roast

Super Jenn Things to Eat! , , , ,

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This Pot Roast has great flavor, and is super juicy. It’s great for days that you don’t have time to cook, or it’s been an extra long day. This roast cooks for 10 hours, and can be prepped the night before so in the morning all that needs to be done is turn on the cooker. My husband made a paleo focaccia bread to accompany it, and we just plain boiled artichoke as our side dish! It was a great meal for these cold last fall nights!

Ingredients:

1 Teaspoon each of: Salt, Black pepper, oregano, basil, onion salt, parsley, garlic powder

1 Bay leaf

3 Cups water

5 lb. Beef roast

Directions:

  1. In a medium sauce pan over medium high heat combine spices and water and bring to a boil
  2. Place roast in slow cooker, and pour mixture over the roast
  3. Cook low 10+ hours until it pulls apart easily.

Pumpkin Custard

Super Jenn Things to Eat! , , , ,

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I absolutely love anything and everything pumpkin! When we started the whole 30 that we would be on for most of the fall, I was slightly concerned I would not get my fill of pumpkin this year. Thankfully, that has turned out to not be the case. This custard is great as a dessert, or breakfast with some black coffee!

Ingredients:

1 Cup Coconut milk (full fat)

1/2 cup chopped pecans (optional – for garnish)

2 very ripe bananas

3 Tablespoons almond butter

4 eggs

Pumpkin pie spice

15 oz pumpkin puree

Directions:

  1. Preheat oven to 350
  2. In a bowl combine all ingredients (except nuts)
  3. Bland with a hand mixer until combined well. Add spice to taste
  4. Pour into 13×9 baking dish
  5. Sprinkle top with nuts (I am not a huge fan of pecans, so I omit this step)
  6. Bake 30 minutes until set.

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Lemon Bliss Balls

Super Jenn Things to Eat! , ,

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These little snacks are so delicious! Thanks to my Mother-in-Law for turning us on to these. You must have a food processor or they will not work out. The best news about these is if you are paleo or on the whole 30, most likely you have all the ingredients already in your pantry!

Ingredients:

1 1/2 Cups Almond flour

1/3 Cup coconut flour

1/2 teaspoon salt

5 dates

zest of 1 lemons

2 teaspoons lemon extract (or you can use 2 teaspoons of lemon zest, or a lemon liquor)

1/4 Cup coconut oil

Garnish – Unsweetened flaked coconut

Directions:

Process all ingredients in food processor until cookie dough consistency

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Scoop out with a spoon and form into balls. Roll in the flaked coconut and refrigerate.

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Oven Braised Mexican Beef

Super Jenn Things to Eat! , , , ,

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I absolutely love this dish! It’s great for when you have company, it’s relatively easy and has a nice kick! You can always get bone-in short ribs, and save the bones to make broth with. If you are making it for company, double the recipe. Also, if you are getting bone-in ribs, make sure you add an extra pound or two to account for the bones. Of course, for us, you can never make too much of this dish.

Ingredients:

2 1/2 lbs. boneless beef short ribs (cubed)

1 Tablespoon chili powder

1 1/2 teaspoon kosher salt

1 Tablespoon coconut oil

1 medium onion (chopped)

1 Tablespoon tomato paste

6 cloves garlic (minced)

1/2 cup roasted salsa

1/2 cup chicken stock

1/2 teaspoon fish sauce

Garnish – chopped cilantro and sliced radishes

Directions:

  1. Heat oven to 300
  2. In large bowl toss beef in the chili and salt
  3. In a large oven proof dutch oven, melt oil over medium heat
  4. Saute onions until translucent
  5. Stir in tomato paste
  6. Add garlic and beef
  7. Add salsa, stock, and fish sauce. Bring to a boil
  8. Cover and cook in the oven for 3 hours.
  9. Serve over cauliflower rice and top with cilantro and radishes.

Creamy Coconut Chicken

Super Jenn Things to Eat! , , , ,

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My new Husband and I have been having a wonderfully creative time on the Whole 30 diet. This chicken was easy to make, full of flavor and is great on a budget.

Ingredients:

1 Shallot (chopped)

2 cloves garlic (chopped)

Lemon-garlic seasoning

5-6 chicken thighs

2 cans full fat coconut milk

1/2 teaspoon cardamom

6 black peppercorns

1 teaspoon chili powder

1 teaspoon turmeric

2 teaspoons ghee (if you do not have any ghee, you can use coconut oil, olive oil, or avocado oil)

Directions:

  1. In a large skillet, heat 1 teaspoon of oil on Med-high heat
  2. Season chicken to taste, and brown skin side down
  3. Set aside
  4. Add 2nd teaspoon of oil
  5. Lower heat to medium and add shallots and garlic.
  6. Sautee for -3 minutes
  7. Add coconut milk and spices
  8. Return chicken to pan
  9. Simmer 40-50 minutes until chicken is cooked.
  10. Serve over cauliflower rice and chopped mint. ( I like to add the mint to the cauliflower while I am cooking it for added flavor)

Pumpkin Muffins

Super Jenn Things to Eat! , , , , , ,

Anyone who knows me knows that I can’t get enough of anything pumpkin! I know over the years it has become a growing tend and most people feel the market is over saturated with all things pumpkin. I will say that I liked Pumpkin ice cream before it was cool, and I always loved pumpkin pie.

Anyway, I finally got around to making some pumpkin muffins and they are absolutely delicious! In this recipe I again reduced the amount of sugar so I feel a little better about eating glorified cupcakes for breakfast! Of course you can make your own Pumpkin Pie spice and I use my own vanilla extract. It really makes a difference!

Ingredients:

  • 3 Cups Flour
  • 1 Tbl plus 2 tsp Pumpkin pie spice (4 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground cloves, 1/2 teaspoon ground nutmeg)
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 3 Cups sugar ( I used 2)
  • 15 oz Pure pumpkin Puree
  • 4 large eggs
  • 1/2 Cup Vegetable oil
  • 1/2 cup water or OJ (since I reduced the sugar, I used OJ)

Directions:

  • Preheat oven to 350 and prep muffin pans
  • In a large bowl combine flour, spice, soda and salt (It’s easiest to just sift it all together and makes mixing easier later too)
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  • In a large mixing bowl blend sugar, pumpkin, eggs, oil and juice. Beat until just blended
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  • Add flour mixture to pumpkin mixture stir until just moistened
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  • Spoon into muffin cups filling about 3/4 full
  • Bake 25-30 mins or until wooden pick inserted in the center comes out clean

Enjoy!

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Blueberry Muffins

Super Jenn Things to Eat! , , ,

These days my life seems to be so busy that I don’t usually have time to actually cook a good breakfast. I do however manage to find the time during my days off to make some muffins to last me through the week. I absolutely adore these Blueberry muffins. his time I used frozen berries, and a lot of them, and reduced the sugar by about a third. They still taste sweet and will tide me over until I can actually have a meal.

Ingredients:

  • 1/2 Cup butter (at room temperature)
  • 1 Cup sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 2 t baking powder
  • 1.4 tsp salt
  • 2 cups flour
  • 1/2 cup milk
  • 2 1/3 cups blueberries
  • Optional topping
    • 1 Tbl Sugar
    • 1/4 tsp nutmeg

Directions:

  • Heat Oven to 375
  • Prep muffin pans
  • Mix butter until creamy, then add sugar and continue to beat until pale and fluffy
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  • Add eggs one at a time beating after each
  • Beat in vanilla, baking powder and salt
  • With spoon fold in half of the flour and half of the mix then repeat
  • Fold in Blueberries
  • Spoon into muffin cups (sprinkle on topping if desired)
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  • Bake 15-20 minutes until golden brown and springy

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Enjoy! 

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